Soupe De Poisson

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Red Pepper Sauce

1 large red bell pepper, roasted

2 garlic cloves

2 ripe, juicy tomatoes, peeled

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

3 to 4 tablespoons extra virgin olive oil

For the Soup

6 tablespoons extra virgin olive oil

2 pounds whole fish (such as smelt, rock cod or snapper), cleaned but

heads and tails intact

2 onions, chopped

3 garlic cloves, chopped

2 or 3 small rock crabs, if possible

4 potatoes, peeled and cut into pieces

6 ripe, juicy tomatoes, peeled and coarsely chopped

3 six-inch sprigs of fresh thyme

2 bay leaves

2-inch strip orange peel -- 10-inch length of wild or cultivated fennel

stalk, chopped, leaves included, or 1/2 cup chopped bulb fennel

1/2 to 1 teaspoon salt

1/2 teaspoon freshly ground pepper

4 1/2 cups water

2 cups white wine

Garlic-Rubbed Toasts (see recipe)

1/2 cup freshly grated Parmesan cheese

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